Nigel Slater'S Grilled Eggplant With Creamed Feta Recipe

• 4-6 long Asian eggplants, or 2 medium-sized European eggplants, sliced lengthwise into 1-inch thick pieces
• 7 ounces feta cheese
• 3/4 cup thick yogurt (preferably sheep's)
• 1 tablespoon each chopped basil, parsley, and mint
• salt and pepper, to taste
• olive oil, as needed
• warm flat bread, to serve

1. If time allows, sprinkle the eggplant pieces with sea salt and allow to stand for up to an hour. This will help them to absorb less oil later on.
2. In a medium bowl, crumble the feta and mash roughly with a fork. Add the yogurt, 3 tablespoons water, and the herbs. Season with black pepper and mash the whole mixture together until creamy. If necessary, season with salt.
3. Meanwhile, rinse the eggplants and pat them dry. Brush with a little olive oil and grill until tender, 4-6 minutes per side. They should have some color and char.
4. Remove the eggplant pieces to a serving dish and drizzle with a little olive oil and a sprinkle of flaky salt. Allow them to cool. Serve with the creamed feta and flatbread.

eggplants, feta cheese, thick yogurt, basil, salt, olive oil, bread

Taken from www.seriouseats.com/recipes/2012/09/nigel-slaters-grilled-eggplant-with-creamed-f.html (may not work)